Pan-Fried Chicken Livers with Marsala Glaze

Trim chicken livers of any connective tissue. Rinse livers under cold, running water. Drain livers and pat dry. Sprinkle livers with salt. Place cleaned, dry livers into bowl with all-purpose flour. Toss livers around in flour until all are evenly coated. Place flour coated livers, side by side on cooking tray or plate, being careful not to stack livers (flour coated livers can stick to one another and become a gluey mess.)

Heat cooking oil in large skillet over medium-high heat. Sautee livers in oil until well browned, approximately 3 minutes on each side. Remove livers from oil and place on paper towel lined tray to absorb excess grease. Place livers in oven at 200 degrees to keep livers warm, and to ensure doneness. Discard any remaining oil in skillet.

Return empty skillet to burner and deglaze pan by pouring Colombo Dry Marsala into pan and scraping bottom of pan with rubber spatula. Reduce Marsala to a thick, syrupy stage (the pan should be almost dry). Add 1 cup unsalted beef or chicken stock and reduce again until only a few tablespoons of liquid remain. Add pinch of salt.

Place cooked livers over mashed potatoes, or grits, and spoon Colombo Marsala glaze over entire dish.